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Cited article:

Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies

Junhan Liu, Yuhong Jin, Jinhao Xu and Xuejiao Yan
International Food Research Journal 31 (2) 341 (2024)
https://doi.org/10.47836/ifrj.31.2.06